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All groups → All products → Cakes → Mosoblkhleb cakes → Stratosphere cake [Lyubertsy] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Stratosphere cake [Lyubertsy]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 129.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter-whipped semi-finished product	95.0	200.00	190.00	25.82	24.53
3	Raw glaze (in №68, 122, 197)	87.0	80.00	69.60	10.33	8.99
4	№087 Protein cream (custard)	70.0	70.00	49.00	9.04	6.33
5	Chocolate	99.4	30.00	29.82	3.87	3.85
	Total	19.0 81.0	1000.00	809.62	129.10	104.52
	Output	19.0 81.0	1000.00	809.62		104.52

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	226.27	190.07	18.11	15.21
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	8.82	6.52
4	Raw egg white	12.0	64.25	7.71	5.14	0.62
5	Citric acid (E330)	98.0	3.80	3.72	0.30	0.30
6	Sign up
	Total	24.2 75.8	1017.72	771.57	81.46	61.76
	Losses 1.5%			11.57		0.93
	Output	24.0 76.0	1000.00	760.00	80.04	60.83
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.61	0.46
	Baking/boiling 0.24%		2.47		0.20
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.61	0.46

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	14.31	11.16
3	Water	—	146.34	—	7.15	—
4	Water (for soaking agar-agar)	—	40.80	—	1.99	—
5	Agar (E406)	85.0	8.16	6.94	0.40	0.34
	Total	23.6 76.4	1073.30	819.67	52.47	40.07
	Losses 2.4%			19.67		0.96
	Output	20.0 80.0	1000.00	800.00	48.88	39.11
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.63	0.48
	Baking/boiling 4.54%		48.12		2.35
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.60	0.48

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	8.21	8.20
3	Margarine	84.0	317.92	267.05	8.21	6.90
4	Melange	27.0	224.18	60.53	5.79	1.56
	Total	21.6 78.4	1280.02	1004.12	33.05	25.93
	Losses 5.4%			54.12		1.40
	Output	5.0 95.0	1000.00	950.00	25.82	24.53
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	0.89	0.70
	Baking/boiling 17.43%		217.04		5.60
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	0.74	0.70

Raw glaze (in №68, 122, 197) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	1.75	0.21
3	Citric acid (E330)	98.0	0.10	0.10	0.001	0.001
	Total	14.5 85.5	1035.06	885.05	10.69	9.14
	Losses 1.7%			15.05		0.16
	Output	13.0 87.0	1000.00	870.00	10.33	8.99
	Losses before baking/boiling, shrinkage 0.85011%	85.5	8.80	7.52	0.091	0.078
	Baking/boiling 1.72%		17.61		0.18
	Losses after baking/boiling, shrinkage 0.85011%	87.0	8.65	7.52	0.089	0.078

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	2.94	0.35
3	Vanilla powder	99.85	24.37	24.33	0.22	0.22
4	water	—	18.29	—	0.17	—
	Total	30.0 70.0	1017.31	712.11	9.19	6.44
	Losses 1.7%			12.11		0.11
	Output	30.0 70.0	1000.00	700.00	9.04	6.33
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.078	0.055
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.078	0.055

Consolidated recipe, k=1.039945
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 129.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	42.69	42.63	44.40	44.33
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.11	15.21	18.83	15.82
3	Starch syrup	78.0	14.31	11.16	14.88	11.60
4	Flour, premium	85.5	10.84	9.27	11.28	9.64
5	Raw egg white	12.0	9.82	1.18	10.22	1.23
6	Sign up	—	9.31	—	9.69	—
7	Powdered sugar	99.85	8.94	8.93	9.30	9.29
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.82	6.52	9.17	6.78
9	Margarine	84.0	8.21	6.90	8.54	7.17
10	Melange	27.0	5.79	1.56	6.02	1.63
11	Sign up	99.4	3.87	3.85	4.03	4.00
12	Agar (E406)	85.0	0.40	0.34	0.41	0.35
13	Citric acid (E330)	98.0	0.31	0.30	0.32	0.31
14	Vanilla powder	99.85	0.22	0.22	0.23	0.23
15	Citrus essence	—	0.20	—	0.21	—
	Total		141.85	108.07	147.52	112.39
	Total phase loss 3.3%			3.55
	Other losses 3.8%					4.32
	General losses 7.0%					7.87
	Output	81.0	129.10	104.52	129.10	104.52

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Consolidated recipe Stratosphere cake [Lyubertsy]

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